Culinary Safe Staff 81 Questions

False

"Excluded" employees may return to work as soon as they feel better.

Blast

4 safe methods of cooling foods are: ice bath, small batch of cooling, chill sticks or paddles and a _______ chiller.

True

A food borne illness is a disease caused when people eat contaminated food.

True

A leading cause for food borne illnesses is unsafe food handling by food service workers.

True

A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food.

TCS

A potentially hazardous ____ food is capable of supporting the rapid growth of harmful microorganisms.

False

After sanitizing, dishes should always be dried with a clean towel.

True

All microwave foods must be cooked to 165˚F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

Carefully covering the frozen food then place in a sanitized container at room temperature

All of the following ways to thaw frozen foo except ______________________________.

Signs

Carefully inspect all food deliveries for ______ of pests.

True

Cleaning and sanitizing are critical to food safety in food service operation.

True

Cleaning removes dirt, food residue, and grease.

Temperature

Cooking food to its recommended internal _________ will destroy most harmful microorganisms.

Bandage

Cuts, burns, or sores on fingers should be covered with a clean and dry ______ and a protective moisture-proof barrier, such as a finger cot.

True

Employee hands must be scrubbed thoroughly for 15-20 seconds when hand washing.

True

Employees have a legal responsibility to notify their supervisor when ill.

False

Employees may eat a meal and cook for customers at the same time.

Wash

Employees must ______ hands after employee breaks.

Manager

Employees must report certain diagnosed illnesses and certain symptoms of illness to their _______.

Sore throat with fever

Employees must report certain illness like ________________ to his or her manager.

False

Employees should wash hands in the nearest prep sink.

Accessible

Expensive and dangerous food inspection violations can result when hand sinks are not _______.

False

FIFO is a food born illness.

First in first out

FIFO stands for ______, ______.

True

Florida law requires food safety training for food service workers.

In between tasks after using the restroom after taking out the garbage

Food employees must wash hands __________, __________, and __________.

True

Food on menus for children must be cooked well-done.

Frozen

Frozen food should be delivered ______ solid.

Tell a manager

If an employee observes signs of pests, he or she should _____________.

False

If food is unsafe when received, it can be made safe later.

True

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.

Pest

If you see damage to food packaging, gnaw marks and rodent or insect dropping, your establishment may have a ______ infestation.

False

It is not necessary to label stored food with a date.

Garbage

It is very important to remove _______ from the establishment so as not to feed pests.

False

Lunch rush is a a good time for deliveries because lots of employees are on duty.

Bacteria

Microorganisms capable of causing food borne illnesses include: viruses, fungi, parasites, and ______.

Hands

Never wipe or dry _______ on your pants or apron.

Chlorine

Other than Quat sanitizing solution__________ is approved for sanitizing food contact surfaces and equipment.

True

Pest control includes tight sealing, self-closing exterior doors.

False

Pest control is only the manager's responsibility.

Sanitation

Pests can be easily controlled with careful and consistent attention to __________ and maintenance.

Microorganisms

Pests can contaminate food and food surfaces by spreading ____________.

True

Pests carry microorganisms that can contaminate food and food contact surfaces.

165 degrees for 15 seconds

Poultry must be cooked to a minimum internal cooking temperature of ____________.

Pre-wash, wash, rise, sanitize, air-dry

Proper 3 compartment sink cleaning procedures are ________, _______, _____, _______, and ________.

Proper handwashing

Proper ________________________ is an extremely important factor in preventing contamination when preparing and serving food.

Inspections

Regular self ________ of the establishment are necessary to look for signs of pests.

Damaged

Reject food when containers are ________, ice crystals are in packaging or on food, signs of pests are present, use by/expiration dates have passed, or when dry goods are damp/wet.

Poor personal hygiene cross contamination time/temperature abuse

Research has shown that a common cause of food borne illnesses is _________, ____________, and ________.

True

Rodents, insects, and birds are considered pests.

False

Salt is a common food allergen.

Microorganisms

Sanitizing is done to reduce ___________.

False

Sanitizing is the first step in creating a safe food contact surface.

Hygiene

Scientific research has proven that poor personal _______ is a leading cause in the spread of food borne illnesses.

Immediately tell a manager/supervisor they are ill

Sick employees should _______________________.

4

TCS foods must not remain in the Temperature Danger Zone for more than ______ hours.

Thrown away

TCS foods that has been in the Temperature Danger Zone for longer than the allowed time must be ________.

Heat and chemical

The 2 ways to sanitize surfaces and equipment in food service establishments are with ______ or ______ solutions.

Biological, chemical, physical

The 3 types of hazards which can cause contamination of food are ______, _______, and ______.

41- 135

The Temperature Danger Zone is from ____˚F to ____ ˚F.

Microorganisms

The Temperature Danger Zone, from 41˚F-135˚F, is the temperature range in which harmful ________ grow most rapidly.

41 degrees or lower

The proper temperature for meat at delivery is __________.

Clean

The receiving area should be well-lighted, secure, and ________.

Sanitized

To correctly use a thermometer, it must be calibrated and _Sanitized.

True

To ensure accurate temperature measurements, thermometers must be regularly calibrated.

Thermometer

To measure the temperature of food, completely insert the stem of the ________ into the center of the thickest part of the food item.

Cross contamination

To prevent _____________ of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils, and food contact surfaces.

True

Wheat is a common food allergen.

True

When cooling for storage, hot food must measure 70˚F of lower within the first 2 hours.

Above

When food is stored properly, ready to eat foods must be stored ______ or away from raw foods.

Small minimize

When preparing food, work in _______ batches to _______ the time food spreads in the Temperature Danger Zone.

Black greasy looking marks on walls pipes counters

When self-inspecting for pests, a sign that pests are present is ________________________.

Food borne

_______ illnesses are commonly caused by poor personal hygiene behaviors.

Never

_______ thaw food at room temperature.

FAT TOM

_________ is the acronym used to remember the conditions in which microorganisms grow best.

Utensils, food prep surfaces, equipment

_________, _________, and __________ must be cleaned and sanitized.

Cleaning

__________ involves the removal of food residue, dirt, and grease.

Acidity

__________ is not a type of microorganism.

Sanitizing

__________ is the step that eliminates harmful microorganisms on a food contact surface.

Salmonellae E. coli Hepatitis A

__________, __________, and __________ are illnesses that result in a food employee being "excluded" from work.

Cross contamination

____________ occurs when there is a transfer of microorganisms from one surface to another.